Monday, January 9, 2012

Kitchen Adventures: Slow Cooker Tex-Mex Chicken

photo coming soon!
Easy to make? Check.
Healthful? Check.
Cheap? Definitely.
Tasty? You betcha!

My own adaptation of this Bajio Chicken recipe from Six Sisters Stuff contains a few more vegetables and lots of whole proteins. On any given weeknight, there's a good probability that you could find my family shoveling this into our faces. Little Z likes it so much, he won't even throw a single piece at the floor; this is a rarity.

Slow Cooker Tex-Mex Chicken
8 generous servings: 375 calories and 3 grams of fat each.
  • 4 large or 6 small chicken breasts, frozen or defrosted
  • 1-2 cloves garlic, to taste
  • 1 Tbsp cumin
  • 1/2 cup brown sugar
  • 1/4 cup lime juice (bottled is okay)
  • 1/2 cup salsa
  • 1 4 oz can green chilis- don't bother draining
  • 1 15 oz can black beans- undrained
  • 1 15 oz can yellow corn- drained
   Throw everything into your slow cooker and cook on low for 6-8 hours or high for 4-6 hours if your chicken was defrosted. If it was frozen, add an extra hour on high or 2 hours on low.

Chop or shred chicken. Garnish with any combination of: fresh tomatoes, plain greek yogurt (or sour cream), fresh avocados, lettuce, cilantro, shredded cheese, and/or tortilla strips, and serve on top of tostada shells, tortillas, or a bed of salad greens. Tell your taste buds "you're welcome".

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